Gluten free bread and butter pudding

Updated 1st November 2024

Here’s a recipe for a delicious gluten free bread and butter pudding. On this occasion I’ve made a suggestion that you make this heart warming, comforting pudding with gluten free brioche rolls. However, you can of course use your favourite gluten free sliced bread instead.

The original recipe for this bread and butter pudding came from the ‘The Dairy Book of Home Cookery’ (New edition for the 90’s). The only real change I’ve made is to switch the bread to a gluten free alternative.

Ingredients (serves 4-6 dependent on portion size)

4 gluten free brioche rolls (I used Warburtons gluten free, super soft brioche rolls)
300ml (½ pint) full-fat milk
1tsp *vanilla extract
40g (1½oz) caster sugar
50g (2oz) softened butter (salted or unsalted will be fine)
3 large eggs
50g *sultanas
150ml (5fl oz) double/heavy cream
1 tablespoon Demerara sugar to sprinkle over the top, before baking

Should you choose to use gluten free bread instead of brioche rolls, 8 slices would be great. Small slices I’d suggest leaving the crust on large remove.

Method 

Lightly butter a deep ovenproof dish. The one I used measured 6 x 8 inches.

Slice through the middle of each roll (if not already sliced) and butter. Layer the rolls buttered side up in the dish, sprinkling the sultanas in between the layers.

In a large bowl, whisk together the eggs, cream, milk, caster sugar and vanilla extract.

Pour the mixture through a sieve over the rolls/bread. Leave to stand for 30 minutes.

Preheat the oven to 170C/325f/Gas 3/150C Fan.

Sprinkle Demerara sugar over the rolls/bread. Place the dish into a deep roasting tray containing enough boiling water to come halfway up the dish.

Bake until the custard is set. It may take about an hour, but I suggest you start checking it after about 40 minutes. To check it’s fully baked, insert a knife into the centre of the pudding. There should be no liquid when it’s all good to go.

Carefully remove the tray from the oven and lift the pudding from the water. For ultimate yumminess, leave to cool for 10 minutes or so before tucking in!

Recipe notes and suggestions:

Bread and butter pudding is at its absolute best when freshly made. However once baked, it can be stored in the fridge for up to two days, and I can confirm it reheats really well. Just ensure to get it piping hot, when reheating!

The original recipe from the Dairy Book of Home Cookery, suggests to get a crispy top to your pudding, that you lightly toast it under the grill. And then for added flavour and texture, glaze with sieved, warm apricot jam and sprinkle with toasted *flaked almonds. Sounds wonderful!!

This pudding is fab just as it comes or for added deliciousness, pour over some freshly made *custard or cream. It’s also lovely when topped with homemade butterscotch sauce. Here’s a nice quick easy recipe.

Butterscotch sauce
150ml (5fl oz) fresh double cream
50g (2oz) butter
75g (3oz) soft brown sugar
½ tsp *vanilla extract

Method
Place cream, butter and sugar in a pan. Heat gently and stirring until sugar is dissolved. Boil for a couple of minutes until syrupy and then add the vanilla essence. Serve warm.

This delicious sauce is so quick and easy to make, naturally gluten free and works perfectly with this warm bread and butter pudding.  For a little extra treat, a generous scoop of *vanilla ice-cream would would certainly jazz up this already tasty gluten free pud!!

For now,
Liz x

*Check this product to ensure that there are no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack.